I come back often to Rick Bayless and his fantastic Mexican Everyday. Before he gets into ingenious tacos, slow-cooker beans, and the perfect rice, he has a short section of salad dressings. It may seem like he personally created these dressings to mix with American salad sensibilities, but that’s fine. As this chipotle and balsamic dressing shows, they are fantastic.
The sweetness of the balsamic vinegar balances the sharp bite of the chipotle peppers. Even my relatively simple salad of romaine and red onion was tasty, but that didn’t stop me from exploring. I decided mid-meal that it tasted good on everything. Leftover shrimp? What they need is this dressing. I rolled sushi in it and even dipped my bread in it.
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 canned chipotle chiles en adobo
- 1 teaspoon chipotle canning sauce
- 1 teaspoon dried oregano